10 Types of European Bread and Their Stories - AFAR
"A geothermal bakery where visitors can take a tasting and tour to sample piping-hot hverabrauð (rúgbrauð), a traditional rye loaf steamed in geyser steam for about 24 hours. The resulting bread is virtually crustless, very moist with a dense, dark crumb, and has the nickname brumari ("thunderbread") because it is rumored to cause gassiness. Making the bread the old-fashioned way—buried or steamed by hot springs—is now uncommon, which makes the on-site geothermal baking experience notable." - Chris Ciolli
